Authentic Norwegian Kransekake
Kransekake is a towering almond cake that marks every Norwegian celebration, from weddings to Constitution Day. The magic lies in the discipline of whipped egg whites, which transform into delicate rings that bake pale and crisp. Each tier requires patience to pipe and stack, but the payoff is a dessert that shatters on the tongue with pure almond flavor, sweetened only by powdered sugar and brightened by lemon.
Instructions
Grind almonds in an almond grinder or food processor. ▢ Mix almonds and powdered sugar together in a large mixing bowl.
Add three of the egg whites and knead the dough together with your hands until it comes together in a ball.
Wrap in cling film and leave in the fridge for at least an hour, preferably until the next day. ▢ Grease the kransekake forms thoroughly and coat with semolina, flour, or bread crumbs. ▢ Preheat oven to 210°C (410°F) top and bottom heat.
Divide the dough into six sections. ▢ Slowly add the remaining egg white to the dough and knead it until you can roll it into long sausages about as thick as your index finger.
Fill the forms with the dough sausages, pinching the ends together to make rings. ▢ Set the forms on a baking sheet and back in the middle of the oven for about 10 – 12 minutes, until the tops are golden brown..
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